Welcome to Iowa Public Television! If you are seeing this message, you are using a browser that does not support web standards. This site will look much better in a browser that supports web standards, but it is accessible to any browser or Internet device. Read more on our technical tips page.

Simply Ming

Szechwan Peppercorn/Rum (#506)

This episode has not aired in the past few months on Iowa Public Television.

Series Description: The Emmy-nominated public television series SIMPLY MING is back featuring 26 fresh new episodes. This year, Ming and his guest chefs will be "Cooking on the Fly" finding inspiration from his East-West pantry and surprise ingredients that range from exotic fruits and vegetables to meats and fish. In each studio episode, Ming kicks off the show by highlighting techniques to help you "Cook on the Fly" at home. From filleting a fish to sharing the technique for cooking veggies kids will love, Ming and his guests use their culinary tricks to bring you a season of delicious new recipes.

All Episodes

Ming's version of this Indonesian sweet soy sauce, accented with a hint of kaffir lime, is a favorite at his restaurant, Blue Ginger. Ming demonstrates how this syrup can be glazed over Salmon with Lemon Sushi Rice and used to enhance Chicken Breasts with Asian Slaw. Ming then visits with celebrated guest chef Martin Yan as he makes Steamed Cod with Gingered Swiss Chard. [26 minutes]

At Ming Tsai's Blue Ginger, instead of the usual breadsticks, guests are greeted with a heap of tasty homemade spiced crackers. Ming discloses the recipe to this treasure, and uses it to enliven Scallion Pancakes and an Asian Hamburger. Celebrity guest chef Todd English joins Ming to create a delicious Tuna Carpaccio. [26 minutes]

This signature dipping sauce of Ming Tsai's Blue Ginger restaurant energizes the flavor of any food it accompanies, and adds something extra to Crispy Calamari, Chicken Salad, and Scallop and Mango Ceviche. Ming also takes viewers down to Chinatown to shop for fish sauce, an essential ingredient in this mother sauce and in Thai cuisine. Guest chef Jasper White then joins Ming in the kitchen to make Seared Scallops with Thai Lime Dipping Sauce. [26 minutes]

Ming celebrates Hoisin sauce, the "Chinese BBQ" sauce, and heads to Chinatown to show us the many varieties available. Ming's parents, Steven and Iris Tsai, arrive at the studio to prepare Moo Shu Pork with this distinctive taste, while Ming shows us how easy it is to make Hoisin-marinated Barbeque Chicken with Zucchini, Hoisin Roasted Duck with Sweet Potatoes, and an Asian version of the American classic "Sloppy Joe." [26 minutes]

Ming's fabled Soy Dijon Marinade is the perfect union between Eastern and Western cuisine, combining French dijon mustard with an Asian soy sauce. The versatility of the marinade is demonstrated in Ming's Soy-Dijon Chicken Wings, Roasted Soy-Dijon Rack of Lamb with Smashed Blue Cheese and Spinach Potatoes, and Pan-Seared Soy-Dijon Hamburger on Toast. Blue Ginger's general manager Rob Mueller then demonstrates the finer points of pairing food and wine, using Butterfish and Veggie Napoleon as examples. [26 minutes]

This sweet and tart flavoring can be used to kick fish, beef, potatoes, and even dessert into gear! Ming once again proves his flawless flavor intuition as he pairs this syrup with Seared Halibut with Warm Fennel and Yellow Finn Potato Salad and Green Peppercorn Beef Tenderloin with Vinegar Leeks. Guest chef Michael Schlow is also on hand to whip up his dish of Shrimp with Three Vinegar Syrup and Spicy Pineapple Salsa. [26 minutes]

A favorite at Blue Ginger, Ming Tsai's savory Black Pepper Garlic will add a wonderful kick to a variety of dishes. Perfect with seafood, Ming takes viewers to the Blue Ginger kitchen and prepares his signature Black Pepper Garlic Lobster. Back in the studio, Ming makes a Pan Seared Sirloin with Melted Black Pepper and Garlic Napa Cabbage, and a Broiled Stuffed Eggplant with Black Pepper Garlic Sauce. Guest chef Ken Oringer magnificently blends East and West together in the form of a delicious Soft Shell Crab Tempura with Black Pepper Garlic Sauce. [26 minutes]

The intense sweetness of carrots paired with smokey-hot chipotles is an unbelievable combination in this fantastic master sauce. To make sure that the Carrot Chipotle Syrup will have enough heat, Ming takes viewers to Verrill Farms in Concord, Massachusetts, to pick out the perfect fiery jalapeno peppers. In the studio, Ming uses the master syrup to cook up Seared Scallops with Glazed Carrots, Root Vegetable Pie, and Grilled Shrimp with Bacon. Then, guest chef Ana Sortun joins Ming and whips up an innovative Crab, Kohlrabi and Fennel "cigar." [26 minutes]

Ming's amazing Butter Shortbread Dough creates cookies that are simultaneously rich, sweet, crisp and a melt-in-your-mouth experience. Easy to make and then freeze for perfect cookies anytime, this master dough can be baked alone or with Ming's flavorful additions. Blending spices, chocolate, or nuts with this sweet buttery dough, Ming turns out delicious confections like Five Spice Shortbread, Double Chocolate-Ginger Shortbread, and Caramel Macadamia Nut Crunch Cookies. He is then joined by guest chef Tricia Karter from the Dancing Deer Baking Company, who prepares two uniquely-flavored treats: Pepita Lemon Cranberry Shortbread and Parmesan with Pinenuts~ [26 minutes]

Ming's Traditional Spicy Sambal is a mouth-tingling version of the Indonesian classic and a fiery condiment that will add oomph to any dish! On a visit to the Kotobukiya, a local Japanese market in Cambridge, Massachusetts, Ming shows viewers how to select Sambal. Then, back in the kitchen Ming makes a spicy version of the ever-popular Crab Cakes with Sambal Aioli, and Ming's Crazy Chicken-Rice Noodle Stir-Fry. Finally special guest chefs Mom (Iris) and Dad ( Stephen) Tsai use the master sauce to create a classic: Spicy Hunan Chicken. [26 minutes]

Blending the traditional Japanese ingredients of sake and miso, Ming brightens a classic marinade with citrus juice for a fresh amazing flavor. Visiting Kotobukiya, a local Japanese market in Cambridge, Massachusetts, Ming shows viewers how to select the right miso paste for this recipe. In the kitchen, Ming prepares Broiled Miso-Citrus Salmon with Umeboshi Rice, Grilled Miso-Citrus Scallops Lollipops and Roasted Miso-Citrus Chicken. Then, Ming is joined by guest chef Ken Oringer, who creates a delicious Razor Clam Ceviche with the Miso-Citrus Marinade. [26 minutes]

Ming Tsai kicks off the second season of Simply Ming with a once in a lifetime culinary expedition to South Africa with lifestyle guru and native Colin Cowie. First, Ming is in the studio to create his Curry Tea Rub - an exotic mix of fruity blackberry-tea and curry powder that will add the taste of India to everyday cooking. Just rub it on and cook - what could be simpler? Ming demonstrates this easy technique by preparing Curry Tea-Rubbed Butterfish with Dried Mango Couscous. Then, Ming and Colin are off to South Africa to explore the famous spice markets of Durban and discover how 11 ingredients come together to create a wonderful house curry. This edible masterpiece is immediately put to work with the help of local chef Rachel Buchner who prepares BBQ Curry Tea Rubbed Ostrich with Grilled Sweet Potatoes and Fruit Salsa. Back in the studio, Colin whips up the mouthwatering dish of Spiced Cod with Tomato Sauce. [26 minutes]

Ming Tsai shares a childhood favorite, Shrimp Mousse -- that still ranks high on his list of culinary cravings. One of the first things he learned to make in his Mom's kitchen, the savory concoction has been tweaked over the years but never complicated. It still features 4 simple ingredients -- shrimp, eggs, butter, and truffle oil. This tasty mixture can be used for instant, easy hors d'oeuvres of Shrimp Toast, a light first course of Steamed Shumai with Edamames and Lemon Broth, and an entree of Shrimp Crusted Halibut with Spicy Asparagus Salad. Who better to consult about finding the freshest seafood than the authorities of Boston-based Legal Seafoods? CEO Roger Berkowitz offers up suggestions of what to look for when selecting the perfect shrimp. Later, legendary chef Jacques Pepin joins Ming in the kitchen and uses the Shrimp Mousse as the French traditionally do: as a savory crust, serving up Shrimp Cushion on Watercress. [26 minutes]

Tea smoking - a classic technique of Chinese cooking - brings a wonderful smoky flavor to a myriad of dishes. With Ming's signature Citrus Herbal Tea Rub, green tea is perfectly complemented by the citrus taste of lemon, lime, and orange zest while mint and ginger add an invigorating flavor to the irresistible mix. Using this master base to elevate the flavor of a few light and healthy dinners, Ming whips up Seared Tea-Rubbed Chicken Breasts with Celery Saute and Rubbed Halibut with Orange-Fennel Salad. Then it's off to uncover the art of tea smoking at Blue Ginger, demonstrated by sous chef, Isaac Bancaco, who uses a mixture of uncooked rice, raw sugar, and tea, heated at the base of a wok, to slowly smoke and flavor a variety of dishes. Back in the studio, guest chef Martin Yan creates a savory Tea Rubbed Scampi with the citrus herbal mixture. [26 minutes]

Ming makes the most delicious of sweets "caramel" even more heavenly. His Jasmine Caramel Sauce combines smooth caramel with a hint of floral jasmine tea, proving that even perfect tastes can be improved upon. This smooth concoction added to even the simplest of desserts can take them to a whole new level. Ming whips up a few desserts to satisfy his sweet tooth from a delicate Toasted Almond Tea Cake, to the perfect combination of hot and cold that is his Jasmine Banana Caramel Sauce Ice Cream Sundae, and finally a Toasted Sesame Nougat Bark that is just as delicious left plain or dipped in a decadent dark chocolate. Ming visits Tiny Trapeze Confections in the Boston neighborhood of Hyde Park and discovers that natural and organic ingredients create the richest caramel. Back in the studio, world-class pastry chef Gale Gand prepares her interpretation of the classic French dessert a wonderful Pear Tarte Tatin. [26 minutes]

Having grown up in a culinary household, Ming reminisces that the warm aroma of a simmering Red Roast is one of his most vivid memories. His Red Roasting Braising Liquid perfectly mixes sugary rock candy, spicy ginger, hot chilies, and wine, and is, all at once, sweet, salty, and spicy. Ming takes this dynamic sauce and creates three very unique dishes with it Red Roast Duck Legs with Sweet Potatoes and Daikon, and an incredibly tasty Lightly Braised Butterfish with Snow Cabbage. For the third dish, Ming grills up what he deems to be the most flavorful cut of beef, Rib Eye Steak, and serves it with a hearty Red Roast-Carrot Soup. Then Ming is off to T.F. Kinnealey in the South End of Boston, one of the premier suppliers of meats in the country to discuss shank and rib eye with the experts. Guest chef Iris Tsai, Ming's Mom, offers up Red Roast Shank Sandwiches made of meltingly tender beef shank that have been infused with all the rich flavors of the braising liquid a favorite dish from Ming's childhood. [26 minutes]

The tangy burst of fresh cranberries is often a flavor associated with the fall. Ming proves that the options for this petite fruit are virtually limitless when combined with a traditional teriyaki sauce. The result is a Cranberry-Teriyaki Glaze that adds flavor to dishes across a variety of culinary traditions. The glaze gives an incomparable flavor to Cranberry-Teriyaki Chicken on a bed of Garlic Bok Choy and Cranberry-Teriyaki Lamb Rack with Couscous Salad, while also keeping the meat wonderfully moist. For the vegetarian option of Cranberry-Teriyaki Sweet Potatoes Satays, Ming glazes spears of sweet potato with the savory sauce and gives them a finish of chives and sesame seeds. Then Ming travels to Oishii Sushi in Chestnut Hill, Massachusetts to see how versatile teriyaki is in the Japanese kitchen. Lidia Bastianich, the matriarch of Italian-American cuisine, creates the perfect fall dish of Oven-Braised Pork Chops with Red Onions, Pears and Cranberry-Teriyaki Sauce or Costolette Di Maiale Brasate Al Forno Con Pere that captures all the wonderful flavor of the teriyaki with a traditional Italian dish.
[26 minutes]

Lychees, a perfumed exotic fruit that are delivered up as simple desserts after many Chinese meals, are reinvented here as a delicious puree. Lychees are known for their sweetness, but as Ming demonstrates with the Lychee Mango Puree, they are also fantastic in savory dishes when paired with mango and spicy jalapeno pepper. It's a sauce that adds an incomparable fresh and tropical sweet heat to a variety of familiar dishes the sweet, slightly acidic mango perfectly complements the rich lobster meat in Ming's Lychee-Mango Lobster salad. The traditional hors d'oeuvres of scallops wrapped in bacon are given a new spin in the Scallop and Bacon Fried Orzo with Lychee-Mango Syrup, and a Mid-West favorite the "Chicago Dog'" is given a shot of flavor with Lychee-Mango Corn Relish. Ming then heads down to the Legal Seafoods processing plant on Boston's storied waterfront to speak with CEO Roger Berkowitz and check out how lobsters are sorted. Back in the studio, celebrity chef extraordinaire Todd English joins Ming to create a Brochette of Duck with Lychee, Mango and Fennel Slaw.
[26 minutes]

Salsas have surpassed ketchup as America's favorite condiment and there's a very good reason for that: versatility. They're the perfect way to add flavor to any dish. Ming's Tomato-Kaffir Lime Salsa brings both sides of the world together with lime - a key ingredient in western salsas and eastern curry pastes. For his version, Ming uses incredibly fragrant kaffir lime leaves. This classical Thai ingredient gives the salsa a bright citrus flavor. This master adds a new twist to three favorite grab and go dishes: Asian Lamb "Gyros" with Tomato-Kaffir Lime Tzatziki, a Salmon Burger with Tomato-Kaffir Lime Salsa, and a Tofu-Mushroom Quesadilla that features the satisfying texture of cheese without the calories. Chefs know that the best salsas are the result of using the freshest ingredients, so Ming heads to Marino Lookout Farm in Natick, MA to discover what types of tomatoes work best for certain recipes. Back in the studio, Ming proves that salsa's versatility doesn't have to end in the kitchen. The king of cocktails, Dale Degroff, joins Ming to make an Oyster Cocktail using the Tomato Kaffir Lime mixture. [26 minutes]

Hot Water Dough, one of the essentials in Chinese cuisine, is just as useful in the American kitchen. Ming, is joined by the authority on Hot Water Dough - his mother Iris Tsai - and uses this versatile dough as the inspiration to create four very different hors d'oeuvres (ranging from classic pot stickers to a savory fried dough). Ming's version of one of the most popular appetizers in Chinese restaurants, Pork and Shrimp Pot Stickers, features a mouth-watering combination of diced shrimp, soy, scallion, ginger and pork in a Hot Water Dough wrapper. He then updates the traditional Italian dish of fried raviolis with his Crispy Lemon-Crab version. In this dish, the flavors of freshly picked crabmeat meld perfectly with scallions, honey, and jicama and the dish is served up a crispy golden brown with a lemony vinaigrette. For a simple but delicious treat, Fried Dough with Garlic - the savory version of the familiar sweet dough -becomes slightly caramelized when folded with scallions and a touch of sugar. Out of the fryer, the dough is immediately sprinkled with salt and rubbed with fresh garlic. Guest chef Iris Tsai serves her Xien Bing, delectable dumplings filled with a mixture of ground chicken, mushrooms, garlic and ginger. [26 minutes]

One of the earliest convenience foods, Thai Curry Paste was created centuries ago to provide lots of flavor in a ready-to-use form. This master recipe can be easily combined with everyday ingredients -elevating your favorite meats, vegetables, fish, and pasta into instant and delicious curry dishes. In Thailand, the color of the paste often indicates the ingredients that dominate it, and a Green Curry Paste like Ming's is packed with aromatic green herbs such as basil and cilantro, plus mint for a bit of sweetness. With its transforming herb and curry flavor, Ming whips up Green Curry Chicken Noodles, a simple one-wok stir-fry that features the mellow flavor of rice noodles with the spicy green chile of the curry. Ming then heads to Noodle Alcove in Boston's Chinatown to check out what goes into the art of hand pulling fresh noodles. Back in the studio, the paste serves as a dynamic marinade for Grilled Green Curry-Marinated Salmon and Eggplant Steaks. The paste also provides an added boost to the simple flavor of ground chicken meat in Ming's Green Curry Chicken Burger. Lastly, Ming provides a wonderful, hearty dish for the cold winter months: Spicy Green Curry Rock Shrimp Gumbo. But it's not just a flavor for Indian food lovers, as Latin chef extraordinaire, Aaron Sanchez, proves when he joins Ming in the studio to create his "Mole Meets Curry" dish. [26 minutes]

Sweet and sour, a classic flavor contrast in Chinese cuisine, is usually achieved by using vinegar and sugar. Growing up at his family's restaurant, Mandarin Kitchen, the traditional mixture would be sweetened with pineapple, but Ming favors cranberries for their sweet tart flavor and brilliant color. Ming's Sweet & Sour Cranberry Chutney is a world tour of flavor including Japanese rice wine vinegar, Southeast Asian lemongrass, and the very American cranberry. This chutney enhances a spectrum of dishes: in Ming's Peppercorn Duck Breast, the classic French pairing of duck and fruit is updated with a dollop of the chutney and served on a bed of potato discs. Showing how to make two take-out favorites even better at home, Ming prepares Sweet and Sour Pork Fried Rice and Cranberry-Crab Rangoon by mixing the flavors that you crave with the freshest ingredients and the tart-sweet chutney. Ming visits a cranberry bog with farmer Gary Garretson to see the process of wet harvesting. Back in the studio, renowned New England chef, Melissa Kelly, proves that the chutney works just as well with in her own inspired dish - a Crisp Maine Lobster-Potato Cake with a Petite Herb Salad, Pixie Mandarin Sauce and Sweet and Sour Cranberry Chutney. Say that three times fast! [26 minutes]

With his Miso-Shallot Vinaigrette - Ming takes two savory flavors and combines them, bringing together the mild, garlic-like flavor of shallots with salty-smoky miso. First, Ming uses the vinaigrette to create Seared Sesame-Crusted Rare Salmon with Mizuna Salad - the combination of salmon and miso is truly a match made in heaven. Then he uses the master recipe as a marinade for the Marinated Lamb with Roasted Yukon Gold Potatoes and Carrots - a dish inspired by the classic Mediterranean pairing of lamb and garlic. The potatoes and carrots are cooked along with the meat to absorb the wonderful flavors, making this an easy one-dish meal that will be in high demand during the winter months. Finally, Ming makes the ultimate meal-on-the-go: a lighter option of Marinated Grilled Vegetable Hand-Rolls - his East-West version of the wrap sandwich. Ming then heads to his restaurant Blue Ginger to discuss the various types of miso and how it is used in interesting ways with sous chef Tom Woods. Guest chef, Michael Schlow visits Ming back at the studio and proves that even the most talented chef can still have fun with basic ingredients. He creates Potato-Crusted Halibut with Wild Mushrooms and Miso-Shallot Vinaigrette, surprising Ming with his "secret" ingredient of dehydrated potato flakes (a.k.a instant mashed potatoes! ) [26 minutes]

Lychee Cranberry Salsa combines two fruits that you don't normally see on the same continent, never mind in the same bowl - Far East lychees and New England cranberries. Ming uses this Lychee Cranberry Salsa to make four delicious desserts - from a warm compote to popsicles. Confections include: Vanilla Ice Cream with Warm Lychee-Cranberry-Raspberry Compote, Lychee-Cranberry-Rasberry Granita, Popsicles and Ice Cubes, and a Lychee-Cranberry Shortcake. Then Ming pays a visit to cranberry farmer Gary Garretson of Slocum Gibbs Cranberry Company to see the techniques involved in both wet and dry harvesting. Back in the studio, pastry chef and dessert guru Gale Gand works her own magic using the Lychee Cranberry Salsa to create a Frozen Passion Fruit Parfait. [26 minutes]

As many cooks know, dashi is a fundamental Japanese cooking stock. Made easily from a few simple ingredients, it's the basis for miso soup. The addition of ginger in Ming's Master Dashi Broth results in a dashi that is remarkably smoky without being overpowering. Rock Shrimp with Miso Risotto and Spinach is Ming's reworking of the classic Italian risotto using Japanese ingredients. In his Miso Soup with Tofu and Nori, traditional miso soup is enhanced with a hint of ginger for spiciness and garnished with crisp nori seaweed - the perfect warm broth for a cold winter afternoon. Ming then prepares one of the most familiar Japanese meals, Beef and Onion "Sukiyaki' -Dashi flavored stir-fried beef with vegetables (and sometimes noodles) . To learn the endless uses Dashi has in the Japanese kitchen, Ming visits Chef Ting Yen of Oiishi Sushi in Chestnut Hill, Massachusetts. Latin chef Aaron Sanchez then joins Ming in the studio to demonstrate the cultural versatility of Ming's master recipes by making Caldo de Pescado con Dashi y Jalapeno Amor - a wonderful fish stew. [26 minutes]

The addition of dried shiitakes to a traditional vegetarian base, adds the depth that meat and bones usually give a stock. The flavor power behind the mushroom advances the taste of the vegetatable broth and Ming offers up some delicious interpretations of classic European fare - including Three Onion Soup and a Shiitake Spinach Risotto. Ming then heads out of the kitchen and, giving an all-new meaning to the term "fresh produce," meets up with master forager, Russ Cohen in Lexington, Massachusetts to hunt for wild mushrooms. Back in the studio, Ming reinterprets another French favorite, Legumes Aux Vin, his riff on the traditional Coq au Vin. Jacques Pepin then joins him and prepares Red Snapper a la Nage. In this dish, the red snapper is combined with the delicate flavors of white wine, julienned leeks, mushrooms, and the Master Vegetarian broth. [26 minutes]

Hot sauces are popular all around the world and at the top of Ming's list is peri peri a recent favorite. It's a very, very hot chile paste that Ming discovered while on a culinary expedition to South Africa with native and lifestyle guru Colin Cowie. The paste was so addictive that it inspired Ming to create this Kaffir Lime Shallot Sambal. In the sambal, the aromatic citrus of the kaffir lime is spiked with heat, giving dishes from marinated grilled pork to rock lobsters a spicy and sunny flavor that captures the true essence of Thai cuisine. The sambal is used to make Marinated Grilled Pork Porterhouse with Fragrant Rice; Sizzling Whole Marinated Farmed Bass; and Rock Lobster Smothered in Kaffir Lime-Shallot Butter with Toasted Coconut Rice and Tomato Salad. Rock lobsters are a specialty in South Africa but New England lobsters are an equally delicious substitute. Lastly, in keeping with his amazing reputation for entertaining with style, Colin prepares a Flash-Seared Shrimp with Kaffir Lime-Shallot Raita - a dish that looks fabulous and tastes even better. [26 minutes]

Citrus is used in both Eastern and Western cuisine: it has the ability to both brighten flavors and balance richness. Orange-Yuzu Syrup combines the familiar orange with the Japanese yuzu, an ultra-sour Japanese fruit. This wonderful syrup works equally well for beef, seafood and poultry dishes. As his master sauce, it serves as the inspiration behind Wok-Stirred Orange-Yuzu Beef, the tart yuzu cutting some of the beef's richness and the orange's sweetness. In his Crispy Butterflied Shrimp with Orange-Yuzu Syrup, Ming lightens up the traditional Chinese dish of thickly battered fried shrimp -using panko crumbs for a lighter crust. In his Orange Glazed Chicken with Wild Rice Salad the tart-sweet glaze of Orange-Yuzu Syrup produces a deeply golden bird while the earthy wild rice and crisp haricots verts are dressed in vinaigrette. Ming then visits old friend Kenny Chan of Joy Luck restaurant in Needham, Massachusetts to learn the traditional way of making a Chinese favorite, "orange beef. " Back in the studio, guest chef Hiroko Shimbo creates Tatsuta Pork Salad with Orange-Yuzu Syrup. Tatsuta is a popular Japanese technique where meat or poultry is marinated in a ginger mixture, dredged in starch and then deep-fried. [26 minutes]

To prove that awesome desserts aren't always chocolate, Ming introduces everyone to his Ginger Vanilla Custard Base. This foolproof custard base gets its great flavor from fresh ginger and fragrant vanilla beans. What could be better? It's Ming's belief that custard is among the most versatile and popular of desserts - proving its worthiness as a master base. With it, the best ice cream, cr me brulee, flan, cr me caramel, and bread pudding are all within reach. Ming takes advantage of this, turning out three equally decadent desserts: Ginger Vanilla Creme Brulee, a brioche based Coffee Cake Bread Pudding, and Stone Fruit Clafoutis. Ming visits Wright's Dairy in North Smithfield, Rhode Island where owner Ed Wright shows him what a modern dairy farm looks like. Back in the studio, one of Boston's best pastry chefs, Joanne Chang, visits Ming to create Profiteroles with Ginger Vanilla Cream - topped off with a rich chocolate ganache (because we just couldn't exclude chocolate completely!). [26 minutes]

Creamy Caesar salad has always been a favorite of Ming's. This delicious Sesame Tofu Caesar Dressing substitutes tofu for the raw egg emulsion used in the classic Caesar - it's simply a healthier option without sacrificing any of the rich, creamy texture of the original. Garlic, a key ingredient, stays, but it is cooked first for less "bite" and a sweeter, rounder flavor. The smooth luscious consistency makes it the perfect dressing for Asian Chicken Salad with Baby Hearts of Romaine, a delicious dipping sauce for Crusted Cod and Zucchini with Chips, and an inspired pasta sauce for fettuccine. Ming's parents (and favorite sous chefs), Stephen and Iris Tsai, join him in the studio to lend a hand in making a batch of his grandfather's tofu. [26 minutes]

Three-Chile Dipping Sauce has been made famous by Ming's restaurant Blue Ginger - it's been on the menu since day one! The essential dipping sauce, it's a little salty, a little tart, and a little spicy. Ming creates a few nibbles to enjoy with the sauce starting with two versions of Lumpias, the popular Philippine version of the Chinese egg roll: fried 3 Mushroom Lumpias and a healthier alternative, Mushroom-filled Lettuce Wraps. Vegetarian Tempura also joins the line up - definitely the most addictive ways to eat your vegetables; and he also prepares Grilled Satays of Marinated Shrimp and Pineapple. Javier Morales and Mario Solis of Blue Ginger show Ming how they make gallons and gallons of the three chile dipping sauce for use at Blue Ginger. Then chef Ken Oringer makes his entree of Steamed Black Bass with Hot Garlic Oil, Three Chile Dipping Sauce, and Candied Orange. [26 minutes]

At Blue Ginger, Ming's restaurant in Wellesley, Massachusetts, one of the diners' favorite items isn't even on the menu-it's in the bread basket. To satisfy this demand, nearly 30 loaves of brioche are baked there each day. Brioche, a traditional French creation, is a delicate bread made rich by eggs and butter. At Blue Ginger, the addition of cornmeal provides a soft, crumbly texture that makes it absolutely addictive! Ming proves that as your base, his Classic Cornmeal Brioche Dough can be used to make a fantastic range of goodies, both savory and sweet, including the Caramelized Onion and Sambal Brioche and the Five Spiced Coffee Cake. The brioche coffee cake is beyond your grocery store variety, yielding buttery slices that are laced with streusel and fragrant with five spice, cinnamon, and ginger. To learn how butter - the key ingredient behind the perfect brioche - is made, Ming heads to Wright Dairy in North Smithfield, Rhode Island. Back in the studio, Ming uses the brioche dough to envelop a fillet of salmon in the French style "en croute" a popular item in prepared food shops all over Paris. In Ming's version, a whole salmon fillet is brushed with a Spicy-Sweet Caramelized Onion Sambal Compote, before being encased in the rich buttery dough. Then, pastry chef Joanne Chang uses Ming's brioche dough to create her signature Sticky Buns made even more decadent by the addition of her aptly named "goo"-a sinfully yummy mixture that includes brown sugar, cream, and butter. [26 minutes]

Ming uses his Szechwan Peppercorn Paste to reveal the secret behind the spicy food of the Chinese province called Szechwan. Ming displays the versatility of this peppercorn's rich spicy flavor, cooking up everything from Szechwan Beef and Asparagus Noodles to Crispy Farm Raised Conch with Lemon-Szechwan Dipping Sauce. Next, Ming makes Oven Roasted Szechwan Squab Stuffed with Garlic Chive Sticky Rice. Because squab isn't your everyday poultry, but is easy enough to order from your local butcher, Ming visits John Kinnealey of T.F. Kinnealey in Boston - a premier meat supplier- to learn a little more about specialty poultry and game. Proving that the Szechwan Peppercorn Paste is just as good when used cold, Ming's parents and sous chefs join him in the studio, to make Mom and Pop's Ma La Sauce and Cold Noodle Salad featuring cooling cucumber, sweet red peppers, and chicken flavored with the spicy Szechwan Peppercorn Paste. [26 minutes]

We think of America as the ultimate melting pot, but when it comes to international flavors, it's very hard to beat Singapore where Asian, Indian, and Western influences are found in local cuisine. Red Rendang is a flavorful curry paste that can be used with everything from beef to poultry, and is probably unlike anything you've ever tasted but popular in Singapore. First, Ming makes Banana Leaf-Wrapped Indonesian Salmon - the banana leaf not only looks beautiful on the plate and imparts a subtle exotic flavor, but even more importantly, guarantees a wonderfully moist fish. Ming then heads to Joy Luck in Needham, Massachusetts where owner Kenny Chen shows how to properly steam using banana leaves. Back in the studio, Ming's South East Asian Lamb Stew proves to be the ultimate comfort food. Here, lamb is seasoned with the Red Rendang. This stew is proof of how tasty this curry paste is with meat and how flavor-packed a " homey" lamb stew can be. Next, Sauteed Calamari and Pork is the South East Asian version of surf and turf, pairing spicy ground pork and calamari with crunchy and slightly sweet jicama. Guest chef, Susur Lee, a true master of East/West cuisine, shows Ming how he uses the Red Rendang to marinate lamb chops. His Lamb Chops with Mango and Fresh Mint results is a dish of amazing flavors, colors, and textures.
[26 minutes]

In Spain, Ming fell in love with roasted red bell peppers, and in Indonesia he became a huge fan of sambals. Perfectly combining those two culinary traditions, with lemongrass from the east and roasted peppers from the west, this Roasted Red Bell-Lemongrass Sambal delivers the flavor in a variety of dishes. First up, Braised Chicken with Mushrooms. Ming visits Whole Foods Market in Cambridge, Massachusetts to learn about the key ingredient behind this dish from mushroom supplier Chris McGarvey. Back in the kitchen, Ming uses the versatile sambal on a Grilled Portobello Sandwich and as a dynamic flavor in his Orzo with Sausage. Guest chef Michael Lomonaco joins Ming and uses the sambal to bring out the best in seafood with his Sauteed Soft Shell Crabs with Capers and Lemon with Roasted Pepper-Lemongrass Sambal. [26 minutes]

Guest Chef: Sara Moulton. There is something undeniably celebratory about Sunday brunch. Whetheryou're meeting friends at a neighborhood bistro or creating your own spread at home, the traditional hollandaise with its decadent buttery flavor is deservedly the most coveted offering at the table. Ming Tsai kicks off the third season of Simply Ming with his take on this culinary classic. Gone are the heavy ingredients in the standard hollandaise - namely butter and eggs - without limiting the flavor and texture of this dynamic sauce. His secret ingredient is silken tofu for its body, texture and delicious lemony flavor. With his Guilt-Free Hollandaise, Ming creates Fried Duck Eggs "Florentine" on Rice Cakes, combining the best of the traditional "Florentine" with a few inspired alterations. Next, Ming tackles Eggs "Benedict," keeping the thick slices of Canadian bacon that make this dish so satisfying while also showing a few ways to make it a little lighter on the calories. Given that the egg is a subtle but versatile ingredient, Ming heads to Hong Kong, one of the world's premier culinary destinations, to see the egg creations that come out of the "Best of the Best" culinary competition. Inspired by what those chefs created, Ming makes his version of the New Orleans tradition of Eggs "Sardou" with Chinese Sausage - Lapchong. Then, guest chef Sara Moulton joins Ming in the kitchen to create her Potato Pancakes with Smoked Salmon and Fried Eggs. And because a good brunch is never complete without the perfect mimosa, Ming creates a Tangerine Mimosa with Fresh Ginger.
[26 minutes]

Guest Chef: Emeril Lagasse. Based on a recipe that he learned in his mother's kitchen, Ming's 3-2-1 Saute Sauce, a combination of soy, rice vinegar and aromatics, perfectly balances sweet and savory to enhance the flavor of a variety of dishes. Ming's first dish, Mom's 3-2-1 Shrimp, is a mixture of shrimp, tomatoes and edamame over a bed of jasmine rice. Ming heads over to the Legal Seafoods processing plant on Boston's waterfront to get a lesson on the best way to select shrimp. Back in the studio, Ming whips up a Seared Monkfish with Sweet Onions and Peppers. Proving the versatility of this master ingredient, Ming makes a batch of Crispy Chicken Livers and Scallions tossed chicken-wing style with the 3-2-1 sauce. Then, Ming visits uber-chef Emeril Lagasse in the Food Network's test kitchen to see how the sauce can be used to create Saut?ed Shrimp and Udon Noodles. Back in his own kitchen, Ming determines which wines best match the flavor of the sauce. [26 minutes]

Guest Chef: Susan Feniger & Mary Sue Milliken. If there is one thing that Ming has learned in his years as a chef it's that you just can't go wrong with a crab dish. There is something about the sweet, flaky texture of this seafood that gets people excited. His Kaffir Lime Crab Mix, a blend of crab meat flavored with kaffir lime, shallots, and mustard stands up just as well for a home cook as it does in a restaurant kitchen. This basic mixture can be turned into a variety of dishes from Crab Beggar's Purses with Jicama to Oven-Roasted Crab-Coated Halibut with Cucumber Carpaccio to Veggie Tempura with Crab Dip. Crab meat is the key ingredient behind these recipes, and because a dish is only as good as its ingredients, Ming visits the markets of Hong Kong for a little Crab 101. Taking crab south of the border, guest chefs Susan Feniger and Mary Sue Milliken join Ming in the studio for a Mexican twist on his Kaffir Lime Crab Mix with their Skillet Chilaquiles. [26 minutes]

Guest Chef: Marcus Samuelsson. One of the most amazing flavors on the planet comes from beneath its surface.truffles. They add a unique dimension to any dish that no other ingredient can. The flavor of these rare and delicious wild morsels, despite what you may have heard, is not out of your price range. You can find their essence in truffle oil, which also has a longer shelf life and a little bit goes a long way. Truffle oil is the key ingredient in Ming's Citrus-Truffle Vinaigrette, a master recipe that will put the great flavor of truffles right in your fridge door. This vinaigrette shines in Ming's New-Style Shrimp Ceviche Hors D'Oeuvres and a Maitake Orzo "Risotto" served with Seared Scallops with Moustache of the Dragon Salad (pea tendrils). Citrus fruits are an essential component in the vinaigrette, and Ming heads out to Tower Hill Botanic Garden in Boylston, Massachusetts to learn more about their Orangerie and growing citrus. Back in the studio, New York chef Marcus Samuelsson joins Ming to create his Seared Salmon with Citrus-Truffle Vinaigrette and Corn Mashed Potatoes. [26 minutes]

Guest Chef: Michael Ruhlman. Over the past decade there has been a curing revival. It's a great wayto add flavor to food and you don't need a smoke house to do it. You can achieve the same taste at home in your own kitchen, no matter what the meat is. Steak, pork, fish, and especially chicken can all be improved by curing them with a dry rub before cooking. With his master recipe of seasoned Curing Salt, Ming creates three dishes: Spicy Fried Chicken, Southeast Asian Gravlax with Avocado Salsa, and Asian Duck Confit with Red Cabbage Slaw. The Chinese have been curing meats for ages, and Ming heads to Hong Kong to check out their local markets to see the variety of cured and dried meats available. Back in the studio, Ming is joined by chef and author Michael Ruhlman, an avid home-curer. Michael makes his recipe for Spinach and Arugula Salad with warm Homemade Bacon-Shallot Vinaigrette. [26 minutes]

Guest Chef: Cam and Paulina Neely. Sweet, smoky, tangy - if there's one food that crosses boundaries, it's barbeque sauce. People everywhere use it to boost the flavor in all kinds of meats and vegetables. Ming's master recipe for Asian BBQ sauce combines the best flavors from around the world including hoisin as a great base, the spice of sambal, and the flavor of tomatoes. You may never want to purchase the store bought variety again. Ming puts this dynamic sauce to work in his grilled Asian Baby Back Ribs with Sesame Potato Salad, Asian BBQ Chicken Wraps, and BBQ Tofu and Israeli Couscous Salad. He then heads to Blue Ribbon Barbeque in West Newton, Massachusetts to visit the owner and pitmaster Geoffrey Janowski to see how his Texas smoker works. Back at the studio, hockey legend Cam Neely and his wife Paulina join Ming at an outdoor grill to whip up a dish that proves that Cam is just as talented at the grill as he is on the ice - his Cevapcici with Croatian Slaw. [26 minutes]

Guest Chef: David Burke. Who knew that cookie batter could be so versatile? Ming's Honey Sesame Tuile is a spreadable, super flexible mixture that can be transformed into a variety of shapes and is the secret behind making restaurant-worthy desserts at home. These paper-thin crispy cookies can be used for everything from decorating a dessert plate to making an edible bowl for ice cream to providing a delicious vessel for savory fillings. After showing how to use the Honey Sesame Tuile to create perfect fortune cookies at home, Ming heads to a company in Queens, New York to see how these prophetic sweets are produced by the millions. Back in the studio, Ming finds an inspired way to pair cookies with champagne when he creates his Tuile Basket for Watermelon Granita. Then Ming gives his take on a classic Italian dessert with an Asian Cannoli. One of the innovators of New American cuisine, guest chef David Burke, stops by the set of Simply Ming to put a savory spin on this sweet batter by using it to create a taco shell shaped wrapper to encase his Cold Water Lobster Salad. [26 minutes]

Guest Chef: Susan Spicer. The combination of sweet and sour has been one Ming's favorites for as long as he can remember. His mother made a sweet and sour sauce based on pineapple and rice wine vinegar, but the juxtaposition of sweet and sour can be found in dishes around the globe. Ming's Cranberry Sweet and Sour Sauce is an inspired combination of his mother's original sauce and the addition of the tart flavor of cranberries. Ming first uses it to make Sweet and Sour Pork with Tropical Fruits. Ming heads to a favorite eatery in Boston's South End neighborhood, Tremont 647 where chef Andy Husbands shows his take on the classic flavor combination of sweet and sour. Back in the kitchen, Ming uses the Cranberry Sweet and Sour Sauce on sweet potatoes to cut the richness of his main dish in Seared Calves Liver with Bacon Sweet and Sour Potatoes. To add some freshness and texture to the Chinese classic sweet and sour chicken, Ming makes a Spicy Chicken Paillard with Sweet and Sour Shanghai Noodles. Guest chef Susan Spicer joins Ming in the studio to create her Carrot and Onion-crusted Scallops with Cranberry Sweet and Sour Sauce. [26 minutes]

Guest Chef: Stan Frankenthaler. Tzatziki sauce is that wonderful garlicky yogurt and cucumber condiment that accompanies so many Greek dishes. Over the years, Ming has tried and tested numerous variations of the sauce. With the addition of lemongrass, Ming's Lemongrass Tzatziki Sauce makes the miles between Greece and Asia disappear. With the tzatziki Ming creates Seared Salmon with Lemongrass-Tzatziki Tomato Salad. Then, Ming heads to Legal Seafood to see what goes into creating the best salmon fillet. Back in his studio kitchen, Ming makes Grilled Lamb Loin Chops and Eggplant with Lemongrass-Tzatziki and a Shrimp Lemongrass-Tzatziki Dip. Ming welcomes to his kitchen fellow Bostonian, Stan Frankenthaler who helped bring East-West cuisine to New England. Stan makes his Pan-Seared Ponzu Scallops over Herb Salad tossed with Lemongrass Tzatziki. [26 minutes]

Guest Chef: Todd English. Ming's Butter Poaching Technique proves to be a flavorful culinary 101. This master recipe is a luxurious poaching liquid that turns everything from fish to poultry into a luscious, velvety treasure. It's made out of butter, stock, white wine and aromatics and Ming will use it to bring out the juicy richness in lobster, chicken, and duck. Poaching's wonderful technique offers a slow, gentle approach that produces moist, tender results. Ming creates Butter-Poached Lobster with Herbed New Potatoes, Butter Poached Shrimp with Yuzu-Carrot Puree, and Butter Poached Duck Breasts with Watercress Salad. Then Ming visits Todd English in his restaurant kitchen to see what goes into his Brown Butter and Black-Olive studded Lamb Loin with Minted Fennel Puree. [26 minutes]

Guest Chef: Lidia Bastianich. Lemons preserved in lemon juice and salt are a staple in Moroccan cooking. Their salty, tangy flavor works no matter what the culinary geography is - and Ming customizes this technique by adding lemongrass and jalapenos to add some extra zing to the lemony flavor. Ming uses Preserved Lemons as his master recipe for three dishes that move from East to West: Shrimp Satay with Spicy Preserved Lemon Salsa, Grilled Salmon with Asian Gremolata, and Preserved Lemon Couscous Salad. The mother of Italian cooking in America, Lidia Bastianich stops by to make her Chicken Breast with Preserved Lemon Caper Sauce. [26 minutes]

Guest Chef: Emeril Lagasse. Smoked salmon is usually served up as a classic appetizer with toast points or for breakfast with bagels and cream cheese. In Ming's kitchen, the smoked fish is just a starting point for a spectrum of elegant appetizers. First, he makes the classic appetizer Tea Spiced Smoked Salmon Mousse served up in a ramekin as he did years before for Julia Child, followed by his Rice Paper-Wrapped Scallops, Smoked Salmon with Caviar Creme Fraiche, and Crispy Salmon Duo Maki Roll with Lemon-Wasabi Vinaigrette. Ming visits uber-chef Emeril Lagasse to see what he can do with the Smoked Salmon Mousse mixture. Emeril creates his Smoked Salmon Mousse-Crusted Red Snapper over Sauteed Cabbage and Carrots. [26 minutes]

Guest Chef: Pino Maffeo. One of the best things the Japanese introduced to America was sushi, but hidden in the sushi was another great gift - shiso. That little green leaf poking out between the pieces of fish, shiso is a wonderful herb that tastes like a cross between basil and mint but with a unique fuzzy texture. Ming's Shiso Oil enables the home cook to bottle shiso's flavor and make these three dishes: Tempura Uni and Shrimp, Fusilli Pasta with Shiso-Tomato Sauce (a take on the classic basil sauce), and Shiso Beef with Spinach Stir Fry. Guest chef Pino Maffeo joins Ming in the kitchen to make Tuna Tartare with Shiso Oil and Nori Chips. Ming heads to Legal Seafood to learn how to select sushi grade tuna like the cut featured in Pino's recipe. [26 minutes]

Guest Chef: Susanna Foo. Some of China's smallest treasures are also the tastiest - Dim Sum...those savory little dumplings filled with meat, seafood, and vegetables. And they translate well to western cuisine because they make great hors d'oeuvres. Ming will fill his Dim Sum Wrappers three different ways: Shrimp and Garlic Chive dumplings, Vegetarian Mushroom Dumplings, and Crispy and Spicy Pork Dumplings. During a trip to Hong Kong, Ming sees how some local masters elevate dim sum into an art form. Back in the states, guest chef Susanna Foo joins Ming to make her Pan Fried Curried Lamb Rolls with Fresh Tomato Sauce. [26 minutes]

Guest Chef: Seth and Angela Raynor. If there is one condiment you should always have in your fridge it's aioli, which is essentially a flavored mayo. It's a great way to add instant flavor to sandwiches, sauteed meats, soups, dressings, and sauces. Ming's master recipe of Garlic Lime Aioli adds a nice hint of flavor to Ming's Pork Burger BLT, a Shrimp Cake with Citrus Salad, and a crispy Spicy French Fry Sandwich. Ming heads to The Food Project where local kids get a chance to learn about agriculture and share their crops with food pantries and sell them at farmers markets. Seth and Angela Raynor stop by the set of Simply Ming to make Sauteed East Coast Halibut with Coconut-Kaffir Lime Sauce. [26 minutes]

Guest Chef: Norm Van Aken. If you've ever had Thai food, chances are you've had Tom Yum Goong, their famous spicy shrimp soup, flavored with lemongrass, kaffir lime leaves, galangal, and hot chilies. It's one of Ming's favorites, because there is so much going on, but it all harmonizes. Ming's Southeast Asian Shrimp Broth is the perfect way to deliver those exotic, rich flavors to all kinds of dishes. He'll use it as a poaching liquid for Striped Bass with Leek, Carrot, and Rice Noodle Soup. Ming visits Boston area chef Jae Chung to see how he uses the broth to make a spicy seafood soup. Back in the kitchen, Ming uses the broth as a braising liquid for Coconut-Braised Chicken and Purple Potatoes, and in place of the standard chicken broth in a Thai Basil Risotto with Shrimp. A chef that knows a little something about harmonizing exotic flavors, Norman Van Aken, joins Ming to make his Stuffed Chicken Breasts with prosciutto, shrimp, and shiitake. [26 minutes]

Guest Chef: David Myers. One of the best ways to keep a big dose of flavor on hand is to infuse oil with your favorite herb or spice. Ming chooses cilantro - the most widely consumed herb in the world and one that qualifies as East West - it's just as important to Latin American cooking as it is to Southeast Asian cooking. Ming makes Black Bean Chicken Fajitas made with mushu wrappers instead of tortillas, Cilantro Aioli with Panko-Crusted Halibut, and Peanut-free Cilantro Pad Thai as a flavorful alternative to people with nut allergies. Next, Ming heads to The Food Project to meet with urban grower Danielle Andrews to find out a little more about this popular herb. David Myers joins Ming in the kitchen to make his Pepper Crusted Tuna with Avocado and Cucumber. [26 minutes]

Guest Chef: Sara Moulton. Pate Brisee Pie Crust is a basic pastry dough that can be made in a food processor or by hand in a blink of an eye. Ming will show off its versatility with both savory and sweet recipes - a Lemongrass Crab Quiche, a Foie Gras Leek Tart, and a Five Spice Apple Pie. This pate brisee pie dough is also used for sweet things, and there's no one better at sweetening things up than Joanne Chang, the pastry queen who owns Boston's renowned Flour Bakery. Joanne makes Pate Brisee with a raspberry filling and frosting. Guest chef Sara Moulton joins Ming in the kitchen and makes her Asparagus Parmesan Pastry Rolls. [26 minutes]

Guest Chef: Mary Sue Milliken and Susan Feniger. Ming's Cranberry Wasabi Horseradish Relish proves that cranberry is a flavor that you'll crave long after Thanksgiving has come and gone. Ming's master recipe is an explosion of flavor and it really packs a punch in dishes such as Pork Pot Stickers, Roasted Pork Loin, and his version of the classic Cubano Sandwich. Then, Ming visits The Victory Garden with gardener Kip Anderson to look at horseradish in its raw form. Back on the set of Simply Ming, Mary Sue Milliken and Susan Feniger join Ming to make their Seeded NY Steaks with Cranberry Wasabi Horseradish Relish. [26 minutes]

Guest Chef: Norman Van Aiken. You don't have to be American or Scandinavian to like smoked foods - the Chinese also have a great food smoking tradition, with an added twist: tea. Tea subtly infuses food with an exotic flavor that works well with everything from poultry to fish. And you can do it right on your own stove. First, Ming will make a very simple tea-smoking mixture and he'll use it to make Tea-Smoked Chicken Breast with Celery Rice, a Tea-Smoked Chicken Club Sandwich, Seared Snapper with Tea-Smoked Shrimp Potatoes, and a Tea-Smoked Duck with Roasted Scallion-Sweet Potatoes. Then, Ming visits an authentic tea ceremony in Hong Kong. Back in the studio, Norman Van Aken joins Ming to make Lapsang Souchong Tea & Shallot-Stuffed Salmon. [26 minutes]

Guest Chef: David Ortiz. Ming's Mustard Vinaigrette combines four of his favorite flavors: sweet, tart, spicy, and salty. The source of all these flavors is mustard, and Ming blends three kinds into a potent vinaigrette that does triple duty as a salad dressing, a marinade, and a grill sauce. Ming makes his Three Mustard Vinaigrette followed by Oven-Roasted Peppercorn Sirloin with Mustard-Shiitake Salad, Mustard-Roasted Whole Natural Chicken with Potatoes and Mirepoix, and Grilled Mustard Marinated Portobello and Radicchio. Ming heads outside to join Red Sox David Ortiz at Boston's Fenway Park to make Papi's Grilled Three Mustard Marinated Chicken with Sweet Potato Fried Rice. [26 minutes]

Sambal, a spicy Asian condiment, and Dijon mustard, a classic French favorite, are East-West flavors that have found their way into Ming's favorite dishes. Forget your traditional steak sandwich after Ming puts his spin on the favorite with an "All-In-One" creation: Sliced Hanger Steak and Onion Hoagie. Ming also prepares a Spicy Mustard Crab Dip with Shrimp Crackers and Mustard-Crusted Rabbit with Sambal-Garlic Dipping Sauce. Guest chef and Master Sommelier Andrea Immer Robinson invites us to her Napa home where she uses Ming's master pair to create Mussels Dijon. [26 minutes]

One of the main sources of flavor in Southeast Asian cooking is fish sauce with lime. Instead of using limes, Ming pairs fish sauce with lemons to create unique and flavorful dishes. In the kitchen, Ming calls on fish sauce to lend deep flavor to his "All-In-One" Shrimp Scampi. Ming draws inspiration from Blue Ginger's crispy calamari when he prepares a variation on that theme: Crispy Marinated Scallop Coins. Also on the menu are Cucumber and Smoked Salmon Summer Rolls, a delicious spin on the Southeast Asian favorite most commonly prepared with shrimp. Guest chef Michael Psilakis visits the studio to make an appetizing "All-In-One" entree: Shellfish Yiouvetsi. [26 minutes]

Lemongrass is an East ingredient that has a big lemon flavor without the acidity. When paired with Extra Virgin Olive Oil you have a flavor combination that is sure to please the palate. Ming uses lemongrass and EVOO to create two "All-In-One" dishes: Lemongrass Capellini with Clams and Broccoli Rabe, and Lemongrass Marinated Chicken Breasts with Couscous. Rounding out the meal is a simple Arugula Salad with Lemongrass Pecans. Guest Chef Todd English invites us to his NYC apartment where he prepares Olive Oil Braised Lobster with Lemongrass and Charred Corn. [26 minutes]

Star Anise, the fragrant Chinese spice, and Oranges, one of the most widely consumed fruits in the US, is an aromatic East-West ingredient pairing that proves to be very versatile. Ming prepares "All-In-One" Braised Short Ribs with Root Vegetables and Orange Roasted Squab with Star Anise Orange Syrup. Very special guest chef (and Ming's Mom!) Iris Tsai visits the studio to make her tasty "All-In-One" Red Roasted Pork Belly with Black Mushrooms and Carrots. [26 minutes]

The briny pungency of Chinese fermented black beans coupled with the creaminess of butter makes for the perfect East-West pairing. Ming uses these ingredients to make Grilled Rib Eye with Black Bean Compound Butter and Haricot Verts Black Bean-Almondine. Ming also creates an "All-In-One" meal of Wok-Stirred Scallops and Zucchini with Black Beans. Guest chef Hubert Keller, Chef/Owner of Fleur de Lys, welcomes Ming to his San Francisco home where he prepares Steamed Clams and Chives with Fermented Black Bean Sauce. [26 minutes]

Ming visits Johnny Hernandez – one of San Antonio’s most popular chefs – on this special episode of Simply Ming. Together they shop at a local Latin market and then grill two fabulous Latin-inspired dishes. [27 minutes]

To help bring poaching back into favor, Ming teams up with friend and celebrated chef, Jasper White. Together they serve up two tasty dishes: Striped Bass Poached in Saffron Broth with Fennel and Potatoes and a Salad Lyonaise with Red Wine Poached Eggs. [27 minutes]